Cherry Compote - Filling for Cakes
Easy 5 ingredient Cherry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc. Can also be used to serve with pancakes, yoghurt etc.
Equipment
- 1 saucepan or deep sided pan
- 1 Wooden Spoon or Rubber Spatula
- 1 Small Bowl
- 1 spoon or fork
Ingredients
- 250 grams cherries fresh or frozen
- 200 grams water
- 50 grams sugar
- 1 tsp vanilla
- 15 grams cornflour
Instructions
- If you are using fresh cherries, begin by using a sharp knife to remove the stone inside and cut the cherries into chunks.
- Add the cherries, sugar, vanilla and 150 grams water to a saucepan or deep sided pan.
- Cook on a medium heat for 10-15 minutes until the cherries have softened.
- In a small bowl, add the cornflour and whisk briskly until the cornflour has completely dissolved.
- Add the cornflour slurry to the pan and stir until combined.
- Continue cooking for 4-5 minutes until the compote thickens.
- Allow to cool before using or transferring to an airtight container for storage. Store leftovers in the fridge for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.